What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of the world's most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home."
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Darra Goldstein: Seeking The Flavors of Russian Cooking
Poison Squad: Founding of the FDA
PASTA GRANNIES: Secrets of Italy's Best Home Cooks
Episode 344: The Coney Island Hot Dog Returns
Episode 343: Signature Dishes That Shaped Culinary History
Episode 342: Serious Eats' Ed Levine
Episode 341: Resurrection of Zagat
Episode 340: Joy of Cooking - Redux
Episode 339: The Food of Sichuan
Episode 338: American Cuisine and How It Got This Way
Episode 337: The History and Art of Tailgating
Episode 336: Seeking the South
Episode 335: Dining at Downton Abbey
Episode 334: Grave Case of the Gravenstein: Saving an Heirloom Apple
Episode 333: PICKLES!
Episode 332: Molly O'Neill
Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains
Episode 330: Women's Work: History of Community Cookbooks
Episode 329: Eat With Your Eyes: "Moritsuké," Japanese Arrangement of Food on the Plate
Episode 328: Evolution of the American Kitchen, From Workplace to Dreamscape,1940s-70s
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